Eggplants, when properly processed, are a gourmet separate dish. Adding meat to a recipe makes it richer and richer in taste.
To prepare such an original dish, take:
- one large eggplant;
- chicken breast - 500 grams;
- one spoonful of curry and salt;
- olive oil;
- one onion;
- one bell pepper;
- three cloves of garlic;
- one large carrot;
- butter;
- two red tomatoes;
- sugar, ground coriander, pepper - taste.
Preparation:
First, rinse the chicken breast, then dry it and cut into simple pieces. Fry the pieces of meat until golden brown, gradually adding olive oil in a pan. Season curry to taste.
Next, wash the eggplants, then peel and cut into rather large rings. Put the rings in a bowl, sprinkle with salt and leave for an average of twenty to thirty minutes. Then rinse the salt and dry the eggplants with a napkin.
Cut the onion into rings or half rings, dice the carrots with bell peppers, and chop the garlic.
In a completely different pan, first fry the eggplants, then cool and cut into cubes. Then fry the remaining vegetables, namely peppers, onions, carrots and garlic. Salt to taste, season with coriander and pepper.
Scald fresh tomatoes, remove the skin, and then cut into simple cubes.
Put butter in a pot, and then fried eggplants. Top with chicken, tomatoes, sugar a little and add fried vegetables on top.
Cover the pot with a lid and send it to a preheated oven for thirty minutes.
Cool the prepared dish with eggplants and meat a little and, decorate with chopped herbs, serve.
